Ground Chicken Empanadas
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Unrated
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Prep Time
45 mins
-
Cook Time
45 mins
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Cooling time
1 hr
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Servings
12 empanadas
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Calories
293 kcal
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Course
Main Course, Appetizer
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Cuisine
South American
Ground Chicken Empanadas
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Empanadas are a Latin American pastry filled with a variety of ingredients. This recipe for Ground Chicken Empanadas with Raisins and Olives makes the perfect appetizer, snack, or even a main course to bring a bit of Latin America to your kitchen.
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Ingredients
Empanada Dough
- 3 cups (375 grams) all-purpose flour
- 1½ teaspoons kosher salt
- 12 tablespoons (170 grams) unsalted butter cold, cut into cubes
- 1 large egg lightly beaten
- ¼ cup water cold, plus more as necessary
Ground Chicken Empanadas
- 1 tablespoon olive oil
- ½ onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound ground chicken
- 1 tablespoon tomato paste
- ¼ cup chopped raisins
- ¼ cup chopped green olives about 10
- 1 teaspoon lemon juice
Empanada assembly
- 1 egg lightly beaten, for egg wash
Instructions
Empanada Dough
- In a large bowl or bowl of your food processor or stand mixer, combine flour and salt.
- Add the butter cubes and process or use a pastry cutter until the butter is the size of flattened peas. Add the egg and water and mix until crumbly.
- Lightly knead the empanada dough just until it comes together. Roll it into a ball, flatten it into a disc, wrap it in plastic wrap and let it chill in the refrigerator until you are ready to make the empanadas.
Ground Chicken Empanadas
- Heat olive oil in a skillet over medium-low heat. When hot, sauté the onions until softened and just starting to brown, about 5 to 7 minutes.
- Add the minced garlic and spices and cook for an additional minute
- Add the ground chicken and tomato paste, breaking it up with a spoon or spatula, and stirring until no traces of pink remain. This should take another 5 to 10 minutes.
- Remove the pan from the head and add the chopped olives, raisins, and lemon juice. Let cool. If it will be cooling for more than one hour, you'll want to refrigerate it.
Empanada assembly
- Heat the oven to 375℉ (190℃) and line a baking sheet with parchment paper. Fill a small bowl with cold water.
- You can roll out the whole dough on a floured surface and use a cookie cutter to cut out 5 inch circles, but I find it easier to pull off approximately 40 to 45 gram pieces of dough and roll out each one to 5 inches in diameter.
- Place 2 tablespoons of filling in the center of each circle.
- Dip your finger into the bowl of water to moisten all around the edge of the empanada dough. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to seal the edges even more.
- Arrange the empanadas on the prepared baking sheet so they are not touching, then brush the tops of the chicken empanadas with the beaten egg.
- Bake for 25 to 30 minutes until golden brown.
Notes
- This ground chicken empanada recipe will make about 12 to 14 5-inch half-circles.
- I find it easiest to make this dough and my pie crusts using a food processor, but you can also use a mixer or your hands.
- Empanada dough can be refrigerated for up to 3 days or frozen for up to 3 months. The fully formed chicken empanadas can also be frozen before baking for 3 months.
- Definitely let the ground chicken filling cool before assembly or it will melt the butter in your empanada dough.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
28g
(9%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
76mg
(25%)
Sodium
571mg
(24%)
Potassium
301mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
421IU
(8%)
Vitamin C
2mg
(2%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12empanadas
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 571mg | 24% |
| Potassium | 301mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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